Gather the ingredients - * Graham cracker crumbs * Butter * Granulated sugar * Cream cheese * Powdered sugar * Cool whip * Milk * Pumpkin puree * Vanilla pudding * Pumpkin pie spices * Pecans (or other toppings)
Prepare the crust by mixing together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the crust mixture into the bottom of a 9"x13" dish. Cover and refrigerate.
Prepare the cheesecake filling by beating together the cream cheese and powdered sugar until smooth, then gently fold in the cool whip. Spread an even layer over the crust.
Prepare the pumpkin layer by whisking together the milk, pumpkin puree, vanilla pudding mixes, cinnamon, ginger, and nutmeg until well combined. Fold in the cool whip until smooth. Spread an even layer over the top of the cheesecake.
Add the remaining tub of cool whip on top of the pumpkin layer, then garnish with chopped pecans, caramel sauce, or graham cracker crumbs (optional).
Chill in the refrigerator for at least 4 hours before slicing and serving.